Pickled Green Mango
Niloufer is a cookbook author and cooking instructor with a great passion for food and a love of world travel.
Ingredients
- 6 small unripe green mangoes from the first of crop
- Sea salt, as needed
- Fresh green chili or dried red chili (optional)
Preparation
Look for thin skinned fruit, no larger than your first. Mangoes with soft stones are best. Wash and cut the mangoes into thick wedges. Remove the stone.
In a large sterilized jar place 15 ml (1 tablespoon) salt.
Add mango wedges into the jar, filling until ¾ full. Add another 15 ml (1 tablespoon) of salt. If desired, add a fresh green chili or a dry red chili. Tightly close the jar and shake the bottle. Keep it in indirect sunlight for up to a week. Keep shaking the bottle a couple of times a day to move the salt and mangoes around. Observe that this will create water in the jar.
Store refrigerated for up to a year. Once opened, eat within two weeks.
Always use a clean, dry spoon to remove mango pickles from the jar and to keep from spoiling.
The thinner the wedges, the softer the mango will become.
Niloufer Mavalvala
Born and raised in Karachi, with London, Toronto and Dubai all part of her life, Niloufer has travelled extensively. Passionate about culture through its cuisine she enjoys all cuisines of the world. Self taught, her experience through the years has driven her to write a blog NiloufersKitchen.com and publish two Parsi cookbooks – receiving 3 awards. She strongly believes that while we are identified by race, religion and colour, we share the tightest bonding through food. Her umpteen zoom demos through this pandemic have picked up momentum worldwide making #revivinganancientcuisine one recipe at a time her priority. Niloufer runs regular cookery lessons via Zoom.
Courtesy photo
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